Chicken Bulgogi Recipe
Make Chicken Bulgogi Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Chicken
Vegetables & Garnish
Cooking & Serving
Method
Marinated Chicken
- 1
Prepare chicken
Trim excess fat from chicken thighs and slice thinly across the grain into 1/8–1/4-inch strips. Aim for pieces approximately 1 x 2 inches so they cook quickly and absorb marinade.
- 2
Make marinade
In a medium bowl combine low sodium soy sauce (1/4 cup), brown sugar (2 tbsp), honey (1 tbsp), toasted sesame oil (1 tsp), grated garlic (4 cloves, finely minced), grated fresh ginger (1 tsp), gochujang (1 tsp), rice vinegar (1 tsp) and black pepper (1/4 tsp). Whisk until sugar mostly dissolves and paste is smooth.
- 3
Marinate chicken
Add the sliced chicken to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–20 minutes will still impart flavor.
Vegetables & Garnish
- 4
- 5
Optional quick pickle
If you'd like a bright contrast, toss carrot and onion in a small bowl with 1 tsp rice vinegar (from marinade amount if desired) and a pinch of salt for 10 minutes, then drain before cooking.
Cooking & Serving
- 6
- 7
- 8
Cook chicken
Increase heat to high. Add the marinated chicken in a single layer (work in two batches if necessary to avoid crowding). Let the chicken sear undisturbed 1 minute to develop color, then stir and spread to continue cooking 2–3 minutes until chicken is cooked through and edges are slightly caramelized. Spoon any reduced marinade from the bowl into the pan and stir to coat; cook 30–60 seconds to reduce and thicken slightly.
- 9
Finish & season
Return vegetables to mix with the chicken (if you seared separately). Drizzle 1/2 tsp toasted sesame oil over the finished chicken, toss, and taste; adjust with a pinch of salt or 1/2 tsp soy sauce if needed. If you like heat, sprinkle 1/4 tsp red pepper flakes and stir.
- 10
Serve
Serve hot over cooked short-grain rice (about 1 cup rice per serving) with toasted sesame seeds sprinkled on top and green parts of scallions as garnish. Offer lettuce leaves on the side for ssam-style wraps.